Keto Easter Ricotta Pie
Ricotta pie is a traditional Italian dessert served on Easter in many households. It consists of a sweet shortcrust pastry filled with a creamy and aromatic filling made from ricotta, eggs, and some type of flavoring. This Keto version is just as good as the traditional, but with no sugar, much fewer carbs, and a delicious flavor to last you till Christmas. This pie tops all other Keto dessert recipes for Easter and is the perfect ending to a comforting holiday feast.
How to Make It
Step 1
To prepare the crust, add the almond flour, coconut flour, powdered erythritol, psyllium husk, and salt to your food processor. Pulse to combine. Add the cold butter and pulse again until the mixture looks like bread crumbs.
Step 2
Add the cream cheese and 1 egg and pulse until a dough comes together. If the dough is not coming together, add a tablespoon of water. Wrap the dough with clingfilm and refrigerate it for 30 minutes.
Step 3
At the end of the dough’s chilling time, start preparing the filling. Preheat your oven to 180 C/350 F. Take the dough out of the fridge, unwrap it, and roll it out until 1-2 inches larger than your pie pan.
Step 4
Transfer the dough to a 9 inch ( 22 cm) pie pan with a removable base. Press the dough into the pan and pinch the edges. Cut off any overhanging dough and prick the bottom with a fork.
Step 5
Half-bake the crust for 5-7 minutes. Take the pan out of the oven and set it aside. Meanwhile, start preparing the filling by adding the ricotta cheese and granulated erythritol to a bowl and whisking to combine.
Step 6
Crack 2 eggs and separate the yolks from the whites. Add the whites to the bowl of a stand mixer and the yolks to the ricotta mixture. Add the sour cream, vanilla, lemon zest, and lemon juice to the mix.
Step 7
Whisk until smooth and set the bowl aside. Turn on your stand mixer and beat the whites to stiff peaks. Mix in half the whites into the cheese mixture.
Step 8
Gently fold the remaining egg whites until incorporated. Pour the mixture into to crust and smooth the surface with a spatula. Bake for 30-40 minutes, or until the center doesn’t jiggle when you shake the pan. If the pie starts browning too fast, cover the pan with aluminum foil.
Step 9
Take the pie out of the oven and allow it to cool for 30 minutes at room temperature. Cut the pie into 8 slices. Serve immediately or store in an airtight container in the fridge.
Ingredients
- Almond flour
0.75 cup
- Coconut flour
0.25 cup
- Psyllium Husks (Ground / Powder)
1 tbsp
- Powdered Erythritol (Icing Sugar)
0.25 cup
- Salt
0.13 tsp
- Butter
3 tbsp
- Cream cheese
1 tbsp
- Raw egg
3 medium
- Ricotta Cheese
0.75 cup
- Erythritol Granulated
0.33 cup
- Sour cream
1 tbsp
- Vanilla extract
0.5 tsp
- Lemon Peel Or Zest Raw
1 tbsp
- Lemon juice
1 tsp